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Substitutes for Rice

Common substitutes for rice are Potato, Oat, and Oats, with ratios below.

TextureMoisture

Substitutes (5)

  • Potato

    Good fit

    1:1

    BakingSauteingFryingSlow CookGrillingSteaming

  • Oat

    Okay with tweaks

    1:1

    BakingSauteingSlow CookSteaming

  • Oats

    Okay with tweaks

    1:1

    BakingSauteingSlow CookSteamingDrinks

  • Cashew Nut

    Okay with tweaks

    1/3:1

    BakingFryingRaw ColdSauteingSlow Cook

  • Corn Tortilla

    Okay with tweaks

    2:1

    BakingSauteingFryingGrillingSteaming

FAQ

What else is Rice known as?

Rice is known as white rice, long grain, short grain, jasmine, basmati, and long grain rice.

What does Rice taste like?

Rice is light on sweetness and light on umami.

What is the texture like dry?
  • Hard, dry, opaque or translucent grains.
  • Smooth surface, slightly dusty from starch, no give when pressed.
What is the texture like when heated?

Tender grains, either fluffy and separate or soft and sticky, depending on variety and water ratio used.

How is Rice used in recipes?

Rice is the base starch for countless meals worldwide, cooked by steaming or simmering in water. Choose long-grain for fluffy sides, short-grain for sushi or risotto-style dishes. Store dry rice in a sealed container away from moisture. Pairs with almost anything: curries, stir-fries, beans, grilled meats.

Does water content matter?

Rice has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

Cooking methods

Works well

  • Baking

    Used cooked as a mix-in for rice cakes, puddings, and stuffed pastries. Absorbs liquid and binds when starchy.

  • Sauteing

    Great for fried rice. Use cold, day-old rice so grains stay separate and pick up wok char.

  • Frying

    Cooked rice crisps well in oil, good for rice cakes and crusts. Raw rice cannot be fried directly.

  • Slow Cook

    Simmers into porridge or risotto style dishes as it slowly releases starch and thickens the liquid.

  • Steaming

    The classic method. Produces fluffy, separate grains or sticky clumps depending on rice type and water ratio.

  • Drinks

    Simmered and strained into rice water or blended into horchata-style drinks for a mild, starchy body.

Methods to avoid (2)
  • Grilling

    Not workable alone. Needs a mold or skewer, as in grilled rice cakes or onigiri.

  • Raw Cold

    Inedible raw. Hard, starchy, and unsafe to eat uncooked in any meaningful amount.